Orange Marmalade Cake


125g unsalted butter
100g Absolute Chocolate 75% Baking Chocolate
300g Kampi Kitchen Orange and Lemon marmalade
100g caster sugar
pinch of salt
2 large farm eggs
150g self-raising flour (or 150g plain flour + 1.5 tsp baking powder)
Kampi Kitchen Orange Crackers



Melt the butter slowly in a saucepan. When almost melted, add the chocolate, stir and take off the heat. Stir until the chocolate melts. Add the marmalade, sugar, salt and eggs. Stir thoroughly (there will be small chunks of marmalade, but these are delicious later on!) Add sifted flour, stir and pour into a buttered and floured 22cm loose bottomed cake tin. Bake at 180°C oven for 45 – 50 minutes, or until a skewer comes out clean. Leave in the tin for 10 minutes and then slide on to a plate. Top with a ganache icing (recipe on digital) and chopped up Kampi Kitchen orange crackers.


Pair with: Voyager Estate Sauvignon Blanc Semillon



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